Preface
Gooseberries contain a lot of vitamins, and in order to preserve them, it is better to make the jam “raw,” that is, without heat treatment. In this article we will look at several such recipes, classic as well as original ones.
All you need for this preparation is about 1.2 kilos of granulated sugar for every kilogram of gooseberries, maybe a little more, up to 1.5 kilos, if the berries are not very ripe and not sweet enough, with sourness. First you need to wash and remove the stalks, as well as the hard tendrils on the opposite side of the fruit. At the same time, check that there are no gooseberries that have been crushed or eaten by insects. Next, place the berries in a colander or sieve and pour boiling water over them over the sink (heat in a saucepan or kettle in advance). Place the fruits on a paper towel to dry for 30–40 minutes.
Gooseberry jam
Now we take a meat grinder with a fine grid or a blender and thoroughly grind the gooseberries, achieving homogeneity of the mass. You can simply grind it through a sieve, but in this case a lot of skin with seeds, which contain many useful substances, will remain in the form of cake. From a blender or meat grinder, the berry puree is sent into a deep container, in which it is mixed with sugar, a small amount of which (about 100 grams) must be saved until rolling. Stir the mixture for about half an hour until the sugar dissolves in it, then transfer it to pre-sterilized jars, pour 2 level tablespoons of granulated sugar into each in an even layer and close with screw-on or plastic lids.
Attention! When twisting berries through a meat grinder, it is better to pass the mass through a fine sieve at least twice for greater uniformity.
This time we will do cold canning with citrus fruits. The recipe is very similar to the previous one, which is not surprising, because we hardly use heat treatment. However, let’s be consistent: for every kilogram of gooseberries, keep 1.5 kilos of sugar and 2 lemons on hand. You can also prepare a few mint leaves; they will add an original flavor to the jam. Wash the berries, remove the stems, pour boiling water over them, place in a colander, and dry lightly for an hour. Then grind through a sieve or grind using a meat grinder or blender.
Gooseberry and lemon
The lemon should also be washed (preferably using a toothbrush), cut and seeds removed. Next, grate it along with the peel or turn it into a homogeneous mass using the same blender, then mix with the gooseberries. In a deep bowl, add sugar to the fruit mixture and mix thoroughly, then leave for an hour, stirring from time to time. When the granulated sugar has dissolved, pour the cold gooseberry jam flavored with lemon into sterilized jars. You can add 2-3 mint leaves to each. Now close the containers with plastic lids and put them in a cool place for the winter. It is recommended to store such a preparation for no more than six months, maximum – a year.
The more sugar you add, the longer the preserved fruit will be stored; if you decide to add a little, in order to preserve the natural taste of the fruit, store such preparation in the freezer.
Based on the fact that citrus fruits will add a very noticeable sourness to such a preparation, for every kilogram of gooseberries you will need 2 kilos of sugar. Also for preservation, take 1 lemon and 2 oranges, a little honey (about 100 grams).
Gooseberry and lemon jam
Wash all fruits thoroughly in running water, and it is recommended to rub citrus fruits with a brush, since you will not have to peel them. After slightly drying the berries, grind them in a blender or using a meat grinder, turning them several times. Do the same with lemon and oranges. Fruits that will be used in cold jam must be dried, since raw water can cause fermentation of the product.
Place the resulting mass in a deep bowl, where we add liquid honey (if necessary, heat it slightly so that the lumps melt). Mix thoroughly and add sugar, then shake the mixture with a spoon again. Leave in a cool place for 0.5 hours so that the granulated sugar crystals turn into syrup, do not forget to stir vigorously every 10 minutes, during the process you can add 5-7 grams of vanillin. As a result, we get delicious gooseberry jam without cooking; all that remains is to pour it into sterilized glass jars, close with screw-on or plastic lids and put it in the cellar or in the refrigerator.
Raw gooseberry jam always has a greenish tint, sometimes darker, sometimes lighter, depending on the color of the berries; the black variety produces a dark red preserve. We will add an emerald color using kiwi, which you will need only 2 pieces per 1 kilogram of green gooseberries. So, let's start by sorting out the berries and washing them in running water, after which we remove the stalks and tendrils.
Kiwi and gooseberry jam
Carefully cut off the peel of the washed kiwi, then cut it into slices and chop it in any available way, you can simply grate it or pass it through a sieve, but it is better to use a meat grinder or blender. In the same way we turn gooseberries into pulp.
Mix the berries and kiwi in one deep bowl, adding granulated sugar, then cover with gauze and leave to stand in the cold for 4 hours, you can in the cellar, but better in the refrigerator. You can add a packet of vanillin to taste. We regularly take out the mixture and mix thoroughly using a wooden spoon or spatula. We sterilize the glass container, throw several mint leaves, cleanly washed and doused with boiling water, into each jar. Next, fill in the fruit and berry mass and close with plastic lids, or metal screw-on lids. It is better to store at a temperature below 10 degrees; cold jam will last longer in such conditions.
For 1 kilo of gooseberries to prepare this recipe you will need 500 grams of currants. Also have 2 tablespoons of gelatin and 1 tablespoon of lemon juice on hand. You can take 1 kilogram, 1.5 or 2 kilograms of sugar, depending on how much you want to regulate the sourness in the product. The berries are similar to each other, therefore, after thoroughly washing, you can sort them at the same time, removing the stalks and “antennae” remaining from the ovary.
Making gooseberry jam
Instead of currants, you can take raspberries, but you need to sort and wash them more carefully. Be sure to remove spoiled fruits. Soak gelatin in warm water, in a ratio of 1 tablespoon to 1 glass, and set aside for about half an hour.
Next, you should chop the gooseberries and currants, for which it is advisable to use a strainer made of synthetic threads. The fact is that the seeds will add some graininess to the mass, so we do not use a meat grinder or blender. And in general, it is undesirable for currants to come into contact with metal, so that the process of oxidation of the juice does not occur. The ground berries are mixed immediately in a deep container. You can squeeze them through cheesecloth, but it’s better to leave the pulp, this preservation will be healthier. Add sugar to the dissolved gelatin and heat in the microwave to 40 degrees to quickly obtain a viscous syrup. Pour in lemon juice and then mix with the berry mixture. Immediately transfer to sterilized jars and cover with plastic lids (it is better not to use metal ones).
This is a very original preservation with an unusual taste, and for it you will need to take 1:1 gooseberries and cherries, and for every kilogram of total berries there should be 2 kilos of sugar. First, the fruits need to be washed in running water. Then be sure to dry them, at this time you can sterilize the meat grinder by lowering it into boiling water. If you want to use a blender, then also immerse the immersion model in hot water for 20 seconds, and pour boiling water over the inside of the flask of a stationary household appliance. Now we clean the gooseberries from the stalks and tendrils, and remove the seeds from the cherries using a special device.
Cherry jam with gooseberries
We chop the berries and drupes, and you can quite use a juicer; it will remove the peel and small seeds of the gooseberries, so the mass of pulp and juice will be clean. All that remains is to mix the resulting puree with sugar and set aside for 40 minutes, stirring from time to time with a wooden spatula. When all the grains have melted, pour the finished product into pre-sterilized jars, cover the top of the neck with parchment paper and seal tightly with plastic lids. Be sure to store refrigerated.
And finally, we will look at another, rather unusual recipe, this time we will cook gooseberries with bananas, of which you will need 2 or 3 for every kilogram of berries. You just need to choose which varieties of gooseberries will be used.
Banana for adding to jam
It must be said that black and dark red fruits are much sweeter than green ones, and for each kilogram of them you will need only 600 grams of sugar. For green ones, take 1 kilo of granulated sugar. Wash and sort the berries well, removing the stems, and let them dry for about 40 minutes, and simply peel the bananas. Now we take the gooseberries and begin to crush them with a wooden crush, you can even grind them through a soft strainer made of synthetic threads to get rid of the peel and seeds and get clean pulp with juice. We also grind bananas.
If, when kneading the components of future preservation, you use a regular masher, then add sugar right in the process, so it will dissolve faster. If you grind the fruits, then granulated sugar is added after, in the puree. Mix the mass thoroughly, and when all the crystals have dissolved, transfer it to pre-sterilized jars, and then close with plastic lids. It is better not to use metal ones so as not to cause oxidation and, as a result, darkening of the workpiece. You need to store this cold food at a temperature below 10 degrees, you can in the cellar, but it is better in the refrigerator, where it will last longer, up to 1 year or more.
Hello, friends!
Now the time has come to talk to us again about one rather amazing delicacy. It can truly be considered a royal treat, because it looks very cool, and it looks like an emerald. And what a taste, it’s simply fantastic. All these descriptions characterize gooseberry jam. Which I propose to cook today.
I won’t say that you need to have some kind of super abilities so that such preparations for the winter don’t upset you, but nevertheless, you can’t do without detailed descriptions. Because there are quite a lot of recipes. I suggest taking the best options from my collection. Feel free to choose any recipe you like and create for your health.
I would like to note that the cooking technology for gooseberry jam can be completely different. This may be an option that involves cooking the delicacy in several batches; there are recipes without cooking. And of course, various kinds of assorted dishes, where various fruits and other berries are added to the composition. For example, it could be red or black currants, raspberries, peaches, oranges, kiwi, etc. Therefore, the color will ultimately depend on many components; it can be from amber-golden to pale and bright light green.
But, for the majority, of course, everyone’s favorite color is emerald, and such jam is made without any additives or thickeners, such as gelatin or pectin. Although, if you wish, you can add more to make the consistency even thicker. As you might have guessed, only green ripe berries are taken.
Many people prefer to cook until dark; of course, only black or red gooseberries can give such a shade. And such a recipe is rightly called imperial.
Well, friends, let’s start, as usual, according to tradition, with a classic recipe. Using this technology, the jam turns out to be jelly-like, but you can make it a little liquid, depending on how much time you spend preparing it.
From the history. This delicacy appeared not so long ago during the time of Catherine the Great; until that moment in Russia, gooseberries were consumed exclusively raw and were not cooked.
Probably any housewife, even if she is just starting out or already an avid one, dreams that the process of preparing any culinary masterpiece will be simple and affordable in time. The royal recipe says that such magnificent emerald gooseberry jam can be prepared in two different ways, the first, the most accessible, will be outlined right now. And the second one is a little more complicated, but it is more interesting - with cherry leaves, you will see further in the note.
I would like to note that this is exactly the dessert you will get from green berries; other varieties, such as red or black fruits, will not be suitable; they will also make a tasty treat, but they will not show the desired shade in the jar.
We will need:
- green gooseberries - 2 kg
- lemon juice - 1 tsp
- sugar - 2 kg
- water - 800 ml
Stages:
1. Sort out the berries from debris and remove the tails using kitchen scissors or carefully tear them off with your hands. Yes, it's a lot of work, but as they say, it's worth it. It's actually fun to play with these balls, which always remind me of the shape of a watermelon.
Interesting! You are aware that gooseberries are related to kiwi. Can you imagine, that’s why it somehow reminded me of this fruit. Who would have thought.
After removing the dried perianth, rinse the berry under the tap. In principle, this procedure can be done at the beginning. Wash off all germs and bugs, as well as remove unnecessary sticks or twigs that accidentally got in.
2. Next, according to the plan, sterilize glass containers with a nominal value of 0.5 or 1 liter, do not take any more, this is not advisable. Nobody makes such preparations in 3 liter bottles. Besides, it's not convenient. Because it’s more convenient to store a small jar, and anyway, I took it out, ate it, and went back to the cellar for a new treat.
In a small deep container, preferably a thick-bottomed pan or an enamel basin, pour in drinking water and bring it to bubbles. Pour in lemon juice and green fruits, cook for about 15 minutes over low heat from the moment it boils. Stir frequently to prevent anything from sticking to the sides of the pan.
On a note! Lemon juice acts as a preservative and helps prevent the berries from turning sour and moldy. Plus, it will perfectly help fix the resulting color, which is no less important.
3. Next you have to add granulated sugar. Since the fruits are not very sour, the proportions of sugar will, as always, be the most common, that is, 1 to 1. Stir and cook in sugar syrup for another 10 minutes.
4. You will see that the jam will begin to acquire the consistency you need and, of course, the shade. You can cook a little longer, but do not forget to stir with a wooden spoon so that nothing sticks. And keep in mind that after cooling, the delicacy will become even thicker. So, don’t overcook it, 30-40 minutes at most.
While hot, pour the aromatic treat into clean, sterile jars, which you first wash with baking soda and then hold over steam. Or use another method that you know, such as in the oven or microwave.
The lids are also thoroughly boiled in water for 10-15 minutes, and then put them on the jars and roll them up as tightly as possible with a special key. Let cool completely to room temperature. And then take it to an insulated balcony, or somewhere cool. Good luck!
Gooseberry jam with orange and lemon - an awesome recipe without cooking
Who doesn’t like getting a jar of vitamins in the middle of winter? It is imperative to make such preparations, all because the jam is obtained using this cooking method alive, it is prepared in a cold way. Do you think this is how and how this is possible. Yes, just like with, you can quickly and easily make such preparations, that is, keep the berries fresh. And most importantly, they will not undergo heat treatment.
Honestly, this recipe should be one of the favorites in your cookbook. After all, it is or belongs to the category of healthy and wholesome food. Moreover, when there is a blizzard outside and colds are on the way, a couple of spoons of such a powerful “potion” will become your reliable assistant.
And all because, in addition to gooseberries, we will use fruits such as lemon and orange. You can get by with just one citrus fruit. But, if you combine these two ingredients at once, it will be absolutely great. Because charge your body with vitamin C for a long time, and this will indicate that your immunity is not afraid of any epidemics. So take care in advance, and in general, eating such food is a pleasure! So, what are you waiting for, go ahead and sing.
We will need:
- gooseberries (any variety) - 1 kg
- sugar - 1 kg
- orange - 1 pc.
- lemon - 1 pc.
- or you can take 2 oranges or 2 lemons
Stages:
1. Ripe and juicy, preferably choose fleshy ones, wash in water. Then remove the black nose from each specimen. If this is not done right away, then specks will appear to float in the finished dish. The appearance will definitely be ruined.
2. Now place the prepared fruits for further work in a blender bowl or meat grinder compartment. Twist or grind into a homogeneous liquid mass. This is the unearthly beauty that came out.
3. Orange and lemon, or one ingredient, it is not necessary to take two of them at once, pour boiling water over them and cut into pieces along with the peel. Pass the slices through a meat grinder or chop with a blender.
4. Mix the citrus mixture with the berries and add granulated sugar to everything. Stir.
Wow! In this form, the berries can be frozen; for this, use special plastic containers or freezing bags for ice. The result is a treat in the form of pureed berries with sugar, rich in ascorbic acid.
5. Now leave on the table for 5-6 hours, during which time stir several times. Do this until the sugar grains are completely dissolved. If you want to speed up the process, heat the saucepan to 6 degrees, but not to a boil, and stir for 20 minutes, this way the sugar will dissolve almost immediately.
Take half-liter jars and roll them under a metal lid. To be safe, you can put a spoonful of sugar on top of the jam, and only then close the jar. Store in a cellar or, best of all, in the refrigerator, the main thing is to keep it out of direct sunlight. Happy discoveries, friends!
Five-minute gooseberry recipe - the simplest recipe
There is nothing better than making all sorts of goodies for your loved ones. And what exactly is the problem, because you can make such jam at home in literally 5 minutes. And today you can taste it while drinking tea, for example, spreading it on crispy bread. Or maybe fry a dozen, ah-ha, decide for yourself.
I like this recipe for its accessibility; I generally cook any berries this way. Moreover, I do not add any flavorings or preservatives, the water in the ingredients will do its job, it will help the mass turn into a jelly-like consistency. The one you will fall in love with the first time. I don’t know how to explain this, but it’s as if magic is happening, although no special actions are performed here.
We will need:
- gooseberries - 4 tbsp.
- water - 0.5 tbsp.
- sugar - 4 tbsp.
Stages:
3. By the way, before I forget, sterilize the jars, I like to keep them over steam. I used a container with holes that came with my multicooker. Boil the lids.
4. So, as soon as the berries boil, add granulated sugar and stir. Simmer on the fire for about 5-15 minutes, and then turn off and remove from the stove. Pack into glass bottles and secure with twist or nylon caps. Store in a cool, but frost-free area.
Cool! It is this cooking technology that gives a very cool consistency, resembles jelly in structure, and it also does not come out liquid. I recommend doing it!
Be sure to prepare or, using this method. You will be completely pleasantly shocked by this ruby color.
Thick gooseberry jam for the winter with whole berries
Dear subscribers, I am sharing with you another original and wonderful option. I attribute it to recipes - everything is brilliantly simple. It turns out something like jam, but only better, because in confiture the berries are always ground, but here you are supposed to crush them, but only one part, and leave the other intact.
Plus, take red berries, because they perfectly hold the very desired shape of the ball. Plus, the zhelfix will act as a thickener, and for a piquancy, take and add cinnamon. It will turn out above all praise, read and remember faster.
On a note. From this amount of products you will get 3 full jars of 0.5 liters each.
We will need:
- gooseberries - 1000 g
- sugar - 1000 g
- Zhelfix - sachet about 20 g
- cinnamon optional - 2 tsp
Stages:
1. Before you begin, please complete the following steps. Wash the gooseberries and remove the dry stem at the ends. This is easy to do with regular kitchen scissors. When you do this, be careful, those berries that are smaller or slightly crushed, put them in a separate bowl. Puree them using an electric immersion mixer.
2. Once the porridge-like mass is ready, add non-crushed fruits to it, I think you already understood everything yourself, how cool it will look in a jar, you can already notice the dense consistency. Place an iron bowl on the stove and set the heat to low.
3. Before the mixture boils, be careful and stir so that the puree does not burn to the walls of the dish. Meanwhile, mix sugar (2 tbsp) in a glass with a thickener in the form of gelfix.
4. And then mix with berry jam, but so that no clots form. Bring the mixture to active boiling. After that, add the remaining sand and cinnamon.
Wow! Can you imagine what a fabulous addition, cinnamon and gooseberries, that will make this dish even tastier, fantastically savory and beautiful!
5. Cook for 3 minutes after boiling. It turns out that as soon as the grains of sugar dissolve, turn it off immediately. Take a glass container and pour this delicious treat into them. Cover with lids and seal tightly.
Please note that the dishes must be clean. Then turn the jars upside down and put them in a fur coat, let them cool and after 24 hours put them in the cellar for storage.
Royal or emerald gooseberry jam
Well, well, again we are on the threshold of the most popular recipe, which should not only please you, but also slightly upset you. The fact is that this dessert is eaten in 5 minutes, imagine, as soon as you open the jar, it’s already gone.
We will need:
- green gooseberries - 0.5 kg
- sugar - 0.7 kg
- cherry leaves
- water - 50 ml
- cherry tree leaves - twig
Stages:
1. Make a detailed selection of green fruits. Even slightly unripe berries will do. Rinse them and trim the ends. Then take a sharp stick, something similar and reminiscent of a wooden toothpick. And pierce each element so that the gooseberries do not shrink during cooking, and also so that the fruits do not burst when the temperature reaches a high temperature.
2. While the gooseberry is enjoying the water treatments, in the meantime, make a sweet syrup. Combine sugar (350 g) and water in a saucepan and boil the liquid. Then pour it over the berries. And plus put a sprig of cherry on top, you can pick it off and throw in the leaves. Bring to a boil and cook for 6 minutes. Then cool and leave overnight.
3. In the morning, using a slotted spoon, remove the berries into another container, and add the remaining 350 g of granulated sugar into the syrup and boil for 5-6 minutes. Then add the boiled berries again and let it simmer for a couple of minutes until the liquid becomes clear. Cool to room temperature and then boil again for 15 minutes. This turns out to be 3 passes.
4. Pour the still hot delicacy into jars and cover with lids, sign the date of production and store in the refrigerator or pantry. Don't forget to leave it in a cup to taste the product. Bon appetit!
Recipe for green gooseberry jam through a meat grinder
This option is economical, all because it uses gelfix, so the proportions of sugar will be half as much. This is very cool because it is more useful. If you are chasing healthy eating, then choose this miracle without hesitation.
We will need:
- gooseberries (can be frozen) - 0.5 kg
- zhelfix - 0.5 sachet (read the instructions on the package)
- sugar - 250 g
Stages:
1. Take an unripe green gooseberry and wash it in running water. Grind in a meat grinder into a raw porridge. The color and taste resembles kiwi and banana jam.
2. Mix a bag of jellyfix with two tablespoons of sugar; half a pack is enough for half a kilo of berries. Stir and puree.
3. Place on the fire and bring to a boil. Stir gently so that the gelfix dissolves, and the sugar will help it distribute more quickly throughout the mass. Wait for the jam to boil and voila, add the remaining 250 g of granulated sugar and cook after boiling for 3 minutes, skimming off the foam with a spoon.
The mixture will become a little runny and the jam will thicken when it cools completely.
4. Transfer the hot food into a container and eat for your health, or you can roll it into jars under an iron or nylon lid.
This jam has a sweet and slightly sour taste; on a spoon it looks like marmalade.
How to make royal jam with cherry leaves and gooseberries
This jam turns out like amber, its attractive appearance will smite anyone. What an aroma and taste! Super! You need to see this in reality and try it with a big spoon). This step-by-step video instruction will help you figure it out and avoid making mistakes during the cooking process.
Be sure to look carefully, and then begin the process of witchcraft.
Delicious gooseberry jam for the winter (royal recipe with walnuts)
I’ll say right away that this option is not easy, you will have to be patient and persevering. Although, if you take a minimum of ingredients, the time will fly by unnoticed and you won’t be the least bit tired of the work. After all, such activities should only bring joy. And the end result is delight.
And in general, the very name with walnut already implies that it is delicious. But none of the guests will even know that it is in this delicacy, all because it can be hidden inside the berries. See below for how to do this.
By the way, you can replace it with almonds, but I haven’t tried that.
We will need:
- gooseberries – 1 kg
- walnut – 110 g
- sugar - 1 kg
- water - 500 ml
- star anise - 1 pc.
Stages:
1. Soak the gooseberries in a basin so that all specks and dirt are washed off. Shake in a colander to drain excess moisture into the sink. Then you will need to remove the dark, dry ponytails with scissors. But what lies ahead is painstaking work. You will need to carefully extract the pulp from each berry, being careful not to damage it.
Nothing difficult! To do this beautifully, you need to make a cut in each berry with a knife; if you cut it too short, it will not be convenient to squeeze out the core from the opposite side. In any case, get used to it.
2. Peel the hard shells of the walnuts and chop them into small pieces. In this case, only nucleoli are needed.
3. Now all that remains is to stuff each berry element, look how cute and tempting the fruits look.
4. Pour drinking water into the container in which you will cook and add sugar. Stir and boil to create a sweet syrup. You need to ensure that the grains all dissolve immediately. And only after that bring in the preparations. Leave it to marinate in this form for 10-12 hours, that is, it is better to do it overnight.
And then in the morning add star anise, this is optional and cook for 5-10 minutes after active bubbling. Let it cool to room temperature (that is, about 4 hours), then boil again and do this 3-4 times.
5. Next, as always, pour everything hot into sterile jars, screw on self-tightening iron lids and throw on a sheet or blanket so that the jam cools gradually. Store in a cool place and where it is dark.
And for the laziest, by the way, there is an option with nuts, but they are simply added to the cup, and not to each berry, and are also boiled in 3-4 batches for 5 minutes after boiling. Enjoy it for your health. It turns out delicious too!
Seedless gooseberry and currant jam
This dish is quite unusual and at the same time piquant: if you combine two berries at once, you can take red or black currants. The result is a duet that will please both a child and an adult.
Let such a wonder appear in your home right now, learn to surprise your beloved household members.
We will need:
- black or red currants + gooseberries in any ratio - 300 g
- granulated sugar - 300 g
- water - 0.5 tbsp.
- mint sprig
Stages:
1. Sort the fruits, inspect for moldy and rotten berries. Delete the ones you don't need. Rinse and tear off the “spout” of the gooseberry on both sides.
2. Then grind all the fruits in a deep blender cup, so the knives will also grind the seeds, and not a trace will remain of them. You can, if you approach the matter so fundamentally, grind this mass through a strainer and squeeze it out, then you probably won’t see any seeds.
3. After the puree is obtained, immediately add granulated sugar. If you have time, stir and let stand for 2 hours to release the juice.
Then place on the stove, add water and simmer until the grains are completely dissolved over medium heat. Then boil for another 5-10 minutes. Next, leave to stand for 5-6 hours, then repeat the procedure (bring to a boil and cook for 10 minutes) and add a sprig of mint for an unexpected refreshing taste.
4. You will get jam that is ready for use. You can pour it into a vase and eat it, or roll it up in a jar for the winter under a metal lid using a seaming machine. Bon appetit!
How to make emerald jam in a slow cooker
Gooseberry jam, like absolutely any jam, can be prepared right at your dacha if you have a miracle thing called a multicooker on hand. Even if you have never met her before, rest assured that you will soon become friends.
In addition, the bowl is comfortable and deep, which is a huge plus. Take your favorite Polaris or Redmond multicooker and get creative.
We will need:
- gooseberries – 1 kg
- sugar - 1 kg
- water - 200 ml
- agar-agar - 1 tbsp, dilute it in 50 ml of water
Stages:
1. Wash the fruits and tear off the tails. Place the berries in a bowl, add sugar and pour water, select the appropriate “Jam” mode, time - 2 hours. And click "Start".
2. After this time, the treat will be ready; stir once an hour with the spoon that came with the appliance. Then add a spoonful of agar-agar, which is diluted in some water. Stir the hot jam until the agar disperses evenly.
3. What a miracle happened! Just look. Thanks to agar, the jam will gel after cooling. Pour into jars and roll under the lid. The jam, as you can see, has not changed its color, this is due to the fact that in the slow cooker the food does not bubble or actively boil, but simmers at a temperature of 100 degrees.
You will get three half liter jars and 300 grams in a vase for tasting. Enjoy your tea!
Well, that's all for me. I am finishing writing this short post. I hope you will easily and without difficulty master this skill and make a lot of gooseberry jam and roll it into jars. So that later in the cold you can open and remember the wonderful moments of summer.
Share your impressions. Write comments, like and subscribe to the group in contact. Good luck everyone and have a happy day and weekend. Bye.
Sincerely, Ekaterina Mantsurova
An amazingly tasty delicacy of fresh berries and fruits can be prepared in just half an hour. The sweet dessert can be served with tea, pancakes and hot waffles. In addition, it is often used as a filling for homemade pie or roll. How to cook gooseberries with orange without cooking? Today we will offer you some of the most interesting recipes.
Classic raw jam recipe
Having prepared an original treat according to our recipe, be sure to treat your family and friends. They will note the fantastic taste of the dessert, its attractive appearance and unique aroma. You can store cold gooseberry and orange jam in the freezer. And when winter comes, take it out and offer it to your loved ones along with a cup of hot tea.
Ingredients:
- gooseberries - two kilograms;
- large ripe oranges - five pieces;
- sugar - two and a half kilograms.
Preparing gooseberries and oranges for the winter without cooking is quick and easy. Read the following instructions carefully, and then get down to business with confidence.
So, first you need to process the products. Rinse the berries thoroughly under running water and remove all the “tails”.
For this dessert you can use any variety of gooseberry. Also, you don’t need to choose only the most beautiful and largest berries for it, since in the future the products will need to be crushed.
Wash the oranges with a brush and cut into pieces. We do not recommend removing the peel from them, since it is this that will give the treat a special taste and aroma. But all the seeds need to be selected and removed.
Next, the prepared berries and fruits need to be chopped. For this purpose, you can use an immersion blender, a food processor, or a regular meat grinder with the finest grate. Place the resulting puree in a large saucepan or bowl, and then add sugar to it in small portions. Stir the dessert until the mixture becomes homogeneous.
Gooseberries, ground with sugar and oranges, should stand for several hours in a cool place. After this, put the unusual “jam” into sterilized jars and close it with plastic lids. You can try the treat right away without wasting precious time.
Gooseberry, lemon and orange dessert
If there is a good harvest of berries at your dacha, then do not rush to make traditional jam from it. A tasty treat can be prepared very quickly, without having to work at the stove for several hours. Children and adults will enjoy gooseberries with oranges and lemon without cooking. Don't forget that this delicacy makes an amazingly tasty filling for homemade open-faced pies.
This time we suggest you prepare the following products in advance:
- one and a half kilograms of ripe gooseberries;
- one large lemon;
- two oranges;
- two kilograms of sugar.
Pay special attention to the preparation of the ingredients, as they will not be cooked. Sort through the berries, wash them, cut off the leaves and tails with a sharp knife.
Peel the oranges and lemons, and then remove the white membranes and seeds. Grind the fruits in any way convenient for you.
It is not forbidden to cut oranges with the peel, but lemons must be peeled. Otherwise, the dessert will be bitter.
All that remains is to combine the fruit and berry mass with sugar and leave it for a day in a cool place. Do not forget to periodically stir the future dessert with a spoon or wooden spatula. 
When the specified time has elapsed, place the treats in clean jars and close them tightly with the lids.
Recipe for cold gooseberry, banana and orange jam
Surprisingly, the familiar gooseberry goes well with exotic fruits. You will see for yourself if you prepare a sweet treat according to our recipe.
Ingredients:
- one kilogram of gooseberries;
- one orange;
- two bananas;
- 600 grams of sugar.
How to make cold banana, gooseberry and orange jam without cooking? We will describe the recipe for the vitamin dessert in detail below.
Process the berries as described earlier. 
cut into pieces, not forgetting to remove the seeds along the way. Peel the bananas and cut each into several pieces. 
Transfer ingredients into blender bowl. Beat them until the multi-colored mass turns into a homogeneous puree. Place the mixture in a deep bowl and gradually add granulated sugar.
For this dessert, you can use not only regular white sugar, but also cane sugar. If you decide to go with the latter option, then do not forget to periodically taste the dessert. It is possible that you will need less brown sugar than indicated in the recipe.
After a few hours, the infused dessert can be put into jars, sealed and stored in the refrigerator. 
Gooseberries with orange and kiwi
Here is a recipe for another unusual delicacy with southern fruits. Even a couple of spoons of a sweet treat will give you strength and lift your spirits. So be sure to stock it up for the winter so that even on the coldest day you can relive the memories of summer.
Ingredients:
- gooseberries - one kilogram;
- oranges - two pieces;
- kiwi - three pieces;
- sugar - two kilograms.
Raw kiwi and orange jam without cooking is also very easy to prepare. First, wash all the products well and process the berries. Peel the kiwi and cut each fruit into four pieces. Cut the oranges with peel, carefully select the seeds. 
Grind the berries and fruits through a meat grinder, and then transfer them to a suitable deep bowl. 
Mix the aromatic puree with sugar. You can try the treat after four hours. Transfer the remaining jam into clean jars, close the lids tightly and place in the refrigerator or freezer.
As you can see, a dessert made from gooseberries and oranges can be prepared instantly without cooking. Therefore, do not rush to turn a rich harvest of berries into traditional jam, but rather use our recipes.
This is the simplest and most successful gooseberry recipe for the winter, since such “jam” does not require cooking, but is well stored and retains all the beneficial substances. It should be noted that the taste of the jam turns out to be quite unusual and very pleasant: the sourness of the lemon is unobtrusively felt, but the gooseberry taste is not at all noticeable and, if you do not know the composition, it is immediately difficult to understand what else, besides lemon, is included in it.
Overall, the result is a tasty and pleasant “live” mass of vitamins, and a jar of such a delicacy will be especially in demand and useful in the cold autumn-winter period. The calorie content of this “jam” is about 230 kcal.
Gooseberries are a valuable dietary product (43 kcal); they are also called “northern grapes.” Gooseberries improve metabolism and promote increased urine output, cleansing the body of residual metabolic products.
In terms of the abundance of vitamins, microelements and other useful substances, gooseberries are superior to many others: they contain a lot of vitamin C (more only in black currants) and P (strengthens blood vessels), hematopoietic folic acid, serotonin (normalizes blood pressure and protects against cancer), pectin (removes salts of heavy metals), it has no equal in copper content, it also contains rare molybdenum and a lot of magnesium salts. These are just the substances that it contains a lot!
Therefore, it is simply necessary to harvest such a valuable berry for future use and it is very important to try to preserve its beneficial properties as much as possible, which allows you to make this gooseberry recipe.
How to make gooseberry jam
Ingredients: gooseberries – 1 kg, lemon – 2 pcs. sugar – 1.5 kg.
Preparation: cut the stems off the gooseberries with scissors and wash the gooseberries.
We also wash the lemons thoroughly and pour boiling water over them, then cut them into pieces and remove the seeds.
We pass the gooseberries and lemons through a meat grinder (I don’t recommend using a blender - you won’t be able to chop everything evenly and finely), and then add sugar to the resulting mass, mix well and leave to steep for 4-6 hours (overnight). During this time, the sugar will completely dissolve and you will get jam without cooking.
Fill clean jars with jam, close the lids and place in a cool place (refrigerator or basement).
I would like to note that even the most sour gooseberry is suitable for this recipe: its taste is completely transformed and, surprisingly, sour lemon goes well with sour gooseberries and together they create a new and difficult to describe pleasant taste.
Bon appetit and be healthy! Leave your comments - feedback is very important!
P.S. Cat's favorite place in summer